Fusilli with Italian Sausage and Arugula
A whole teaspoon of black pepper along with a small amount of Italian turkey sausage deliver a piquant flavor without adding too much in the way of saturated fat and calories in this quick pasta dish. For maximum taste, use a high-quality cheese.
Yields: 2 servings, 2 cups each
Total Time: 30 min
Prep Time: 30 min
- 4 ounce(s) whole-wheat pasta, such as shells or fusilli
- 4 ounce(s) hot Italian turkey sausage, removed from casing
- 2 clove(s) garlic, chopped
- 4 cup(s) arugula or baby spinach
- 1/2 cup(s) halved cherry tomatoes
- 1/4 cup(s) finely shredded Pecorino Romano or Parmesan cheese
- 1 teaspoon(s) freshly ground pepper
- 1/8 teaspoon(s) salt
- 2 teaspoon(s) extra-virgin olive oil
- Bring a large pot of water to a boil. Cook pasta 8 to 10 minutes, or according to package directions.
- Meanwhile, cook sausage in a large nonstick skillet over medium-high heat, breaking it into small pieces with a wooden spoon, until cooked through, 2 to 4 minutes. Stir in garlic, arugula (or spinach), and tomatoes. Cook, stirring often, until the greens wilt and the tomatoes begin to break down, 1 to 2 minutes. Remove from the heat; cover and keep warm.
- Combine cheese, pepper, and salt in a large bowl. Measure out 2 tablespoons of the cooking liquid; drain the pasta. Whisk the cooking liquid and oil into the cheese mixture; add the pasta and toss to combine. Serve the pasta topped with the sausage-arugula mixture.
Carb Servings: 3 starch, 1/2 vegetable, 1 1/2 medium-fat meat, 1/2 high-fat meat, 1 fat Carbohydrate Servings: 3 Nutrition Bonus: Selenium (58% daily value), Vitamin A (36% dv), Calcium (26% dv), Vitamin C (24% dv), Iron (20% dv), Magnesium (19% dv), Folate (17% dv).
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